"The advantage of the cauliflower is that if all else fails, you can always cover it with melted cheese and eat it." -William Simon

The refrigerator light goes on...

While this is called Cauliflower Pie, it is really very much like a crustless quiche. The best part of this dish is that it keeps really well and is actually tastier cold (in my opinion). Serve it any time of day: breakfast, lunch, or dinner.

Fat and Cholesterol in Eggs (Whites vs. Yolks)

Eggs have gotten a bad rap. This is the result of a time when everyone thought that cholesterol was the bad guy and not saturated fat. Certainly, any healthy recipe can use eggs, but like any ingredient they are used with care.

It is the egg yolk that has all of the fat and cholesterol. Each egg yolk has about 5 grams of fat and 300 mg of cholesterol while the whites have none. But the yolks have the properties that help with thickening sauces, baking, making custards and the like, so they are necessary in cooking great food.

The white is mostly protein and has completely different properties. Whites add volume as in a soufflé or in baked goods. They also make great coatings for breaded foods and the like.

Cauliflower Pie

Servings = 4 | Serving size =1/4 pie

Cooking Time = 90 Minutes

This recipe can be multiplied by 2, 3, 4.

This recipe makes great leftovers and (in my opinion) is even better cold. Multiply this dish only by using multiple springform pans.

1 quart

water

1 large

head cauliflower (broken into small flowerets)

1 tsp

olive oil

1 large

leek (sliced crosswise; keep white and green parts separate)

8 large

eggs

4 ounces

reduced fat cheddar cheese (grated)

1/4 tsp

salt

1/8 tsp

ground nutmeg

Preheat the oven to 325°F.

Place the water in a large sauce pan fitted with a steamer basket over high heat.

When the water is boiling add the cauliflower.

Steam for about 10 minutes. Remove and let cool.

While the cauliflower is steaming place the olive oil in a medium skillet over medium high heat.

When the oil is hot add the white part of the leek and cook for about 2 minutes. Toss frequently.

Add the green part of the leek and cook for about 3 minutes. Toss frequently. Remove and let cool.